Thai-Inspired Vegetable + Black Rice Noodle Soup

I’m on a soup kick and tonight is one of those rare evenings when I don’t cook...! And my darling surprised me and made this Thai-inspired soup that warmed me right up. #loveislove

1 box vegetable broth  (4 cups)

1 box miso broth (4 cups) 

4 cups water  

1 can full-fat coconut milk

2 stalks of lemongrass, twisted 

1-2 tablespoons of Thai chili paste 

1 inch ginger, peeled and julienned or grated 

One clove garlic, finely chopped 

cilantro, small handful (set aside a bit for garnish)  

firm tofu, cubed 

red bell peeper, julienned

yellow bell pepper, julienned 

10 shiitake mushrooms, sliced  

Sliced water chestnuts 

Spinach (2 handfuls)  

Black rice noodles 

1. In a large pot, add the water, broths, coconut milk, chili paste, lemongrass, ginger, garlic, and cilantro. Bring to a boil over medium-high heat.  As soon as it comes to a boil, immediately lower to a simmer.  

2. Add the remaining ingredients except for the spinach and cilantro for garnish. Cook for about 10 minutes. 

3. Meanwhile, cook the black rice pasta according to the directions on the package.

5. Add to the noodles and spinach to the soup before serving.   

4. To serve, divide soup between bowls and garnish with cilantro (optional).